Pancake Recipe
User Reviews
5
Pancake Recipe
Description
This pancake recipe mixes dry ingredients—flour, baking powder, sugar, and salt—sifted together to ensure even leavening. The wet ingredients—milk, a beaten egg, melted butter, and vanilla extract—are incorporated carefully to form a smooth but slightly lumpy batter, avoiding overmixing to maintain tenderness. The batter is rested for 15 minutes before cooking to enhance fluffiness.
Cooking occurs on a lightly oiled griddle preheated to medium-high heat, about 375°F, allowing each pancake to develop a golden-brown crust on both sides. Each pancake is cooked with minimal flipping to preserve even texture and to avoid compressing the batter. The result is a stack of pancakes with a golden crust outside and a soft, airy interior.
Serve these pancakes hot, topped with fresh fruit, whipped cream, or buttermilk syrup as preferred. They make a flexible breakfast or brunch staple that can accommodate various toppings and flavor additions. If making in large amounts, keeping pancakes warm on a baking sheet in a low oven prevents cooling and sogginess.
Leftover pancakes can be stored in the refrigerator layered with parchment paper to prevent sticking for 3 to 4 days, or frozen for up to 3 months. Avoid stacking or covering them tightly with foil when warm to keep texture intact. Testing a small pancake first helps ensure proper griddle temperature.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Fruit toppings
- Whipped Cream
- Buttermilk syrup
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients. Pour in the milk, egg, melted butter, and vanilla and mix until smooth.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375 degrees F).
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until browned (about 3 minutes), then flip and cook for 2 minutes more until browned on both sides. Serve hot with your favorite toppings.
Notes
- Keep pancakes warm on a baking sheet in a 200°F oven to serve a large batch without sogginess.
- Store cooled pancakes in the refrigerator for 3-4 days, layering with wax or parchment paper to prevent sticking.
- Freeze pancakes in a sealed bag for up to 3 months for convenient future use.
- Do not overmix the batter; some lumps are normal to keep pancakes tender.
- Use room-temperature eggs and milk to mix more evenly and avoid tough pancakes.
- Rest the batter for 15 minutes before cooking to improve fluffiness.
- Test with 1-2 pancakes initially to adjust griddle temperature and cooking time.
- Flip pancakes only once and avoid pressing them with a spatula while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 170mg | 7% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 223IU | 4% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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